Old fashioned Dill Pickles

Start with a clean wide mouth jar. In the bottom of each jar place as much garlic as you like. I drop the cloves in whole because I like to eat them later! But if your not a garlic freak like I am you can just slice or chop a couple of cloves up. Also, place a large head of fresh dill in there with the garlic.

Dill is very easy to grow but is only available in the summertime anywhere they sell produce. I never cut or slice my pickles. I leave them whole as I like to use small cukes. But what ever size pickle you like, that's the size you want to use!

Pack you jars full of washed cukes, being sure to leave about an inch of headspace in your filled jars and stuff another head of dill on top. Repeat this process till you have all your jars full.

Have your boiling water bath at the ready and your seals hot and ready. Here's my secret. Have a kettle of boiling water and fill each jar of cukes with the boiling water. When your ready. Quickly drain the water off and replace it with the brine. Wipe tops, place lid and screw band. Done.

I do not process pickles but most canning books say to process in a boiling water bath for ten minutes. So I must recommend you do so. I just like crunchy pickles and cooking a cucumber doesn't get that for me! The brine is a combination of water, vinegar and salt. There are a thousand brine recipes out there. I use a lot less salt that I find contrary to most recipes. Use the one that suits you best. Use good apple cider vinegar and never use iodized salt. It will make your pickles soft. Let them sit at least three months.

Please use a pickling cucumber. Not a slicer or English cukes.

Admin Kathy


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